Author Topic: beer science  (Read 951 times)

Offline sparkleberry

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cheers.

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Offline woadwarrior

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Re: beer science
« Reply #1 on: August 22, 2011, 06:27:20 PM »
Cool article.

Offline tonyp

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Re: beer science
« Reply #2 on: August 22, 2011, 10:14:49 PM »
that was a good read, thanks for the link!
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Offline tschmidlin

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Re: beer science
« Reply #3 on: August 23, 2011, 09:50:53 PM »
Good one. thanks.
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Offline punatic

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Re: beer science
« Reply #4 on: August 23, 2011, 10:18:59 PM »
Great, now I'm gonna haf ta make a gall lager.

Neat article.
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Offline kylekohlmorgen

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Re: beer science
« Reply #5 on: August 25, 2011, 06:54:53 AM »
Does anyone know how to get access to the original article from "Proceedings of the National Academies of Sciences?"

... I like this kind of stuff.
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Offline johnf

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Re: beer science
« Reply #6 on: August 25, 2011, 06:56:18 AM »
Does anyone know how to get access to the original article from "Proceedings of the National Academies of Sciences?"

... I like this kind of stuff.

Find someone with a subscription to the Journal. If you have a university library near you, they probably have online access to it and can show you how to get to it and may have a hard copy.

Offline a10t2

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Re: beer science
« Reply #7 on: August 25, 2011, 08:34:56 AM »
Does anyone know how to get access to the original article from "Proceedings of the National Academies of Sciences?"

http://www.pnas.org/content/early/2011/08/17/1105430108.full.pdf+html?sid=b772ba61-76ba-4a4a-9223-4bfd5bc39e2a

If that's the only article you want it's $10.
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Offline tumarkin

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Re: beer science
« Reply #8 on: August 26, 2011, 05:23:51 AM »
when this article was posted on our club email list, one member (Jack Jordan) posted the following thoughts....

Plenty of room for conjecture, but it makes sense that a wild yeast from Patagonian beech tree galls would be spread to Europe as soon as the Euros explored the place...probably not by transporting the galls (which if they had an ink/dye use would still not make much sense in a beercellar), but by transporting casks made on-the-fly out of local inoculated beechwood (every carrack had a cooper in the crew, since a lot of provisions were stored in barrels...even if the staves had been heated during the cask making, the tops n bottoms would not be, and also there wouldve been plenty of opportunity for cross-contamination via tools and later the cask contents)...Spain and Germany were under one emperor in those days, which would account for a used southern-beech cask making its way from a Spanish port to a German cellar...good thing they didnt have modern sanitizers.

Jack
Mark Tumarkin
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Gainesville, FL